CHOCOLATE NUT BALLS
these tasty little balls are no bake, just melt, chill and roll...time for chilling is included in prep time.
Provided by _Pixie_
Categories Fruit
Time 2h15m
Yield 24 balls
Number Of Ingredients 6
Steps:
- In the top of a double boiler over hot (but not boiling) water, melt the chocolate chips.
- Stir in nuts, condensed milk, vanilla and salt.
- Mix well.
- Cool the mixture until until you can work with it comfortably. If it is too soft, chill it in the refrigerator until it is workable. The temperature in your kitchen and the type of nut (and fineness of chopping) used can influence how much it needs to chill before being workable.
- Butter hands and roll mixture into 1 inch balls.
- Roll the balls in the chocolate sprinkles (or grated chocolate) and refrigerate.
CHOCOLATE-GLAZED NUT BALLS
These chocolate treats are a variation of our Basic Shortbread Wedges.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 5
Steps:
- Using basic shortbread or hazelnut shortbread dough, roll into 1-inch balls with your hands; chill.
- Heat oven to 325 degrees. Bake until firm and just starting to color, 20 to 25 minutes. Allow to cool completely on a wire rack.
- Dip cooled shortbread balls into chocolate glaze, allowing excess to drip off. Dip glazed balls into 1/2 cup finely chopped pistachios or pecans.
CHOCOLATE COCONUT BALLS
Steps:
- In a bowl mix together the nuts, condensed milk, almond extract and coconut. Using your fingers, press the mixture into balls about 3/4-inch round. Place onto sheet trays and let rest at room temperature for 4 hours or in the refrigerator for 1 hour.
- After the balls have set up, melt the chocolate and shortening until smooth. Dip into the chocolate to coat evenly and lightly. Place onto a parchment or foil lined sheet pan to dry.
ITALIAN CHOCOLATE BALLS (TUTTU BALLS)
Delicious round chocolate Italian cookies. Store cookies in a sealed can or cookie jars.
Provided by Sam Scopellite
Categories World Cuisine Recipes European Italian
Time 1h45m
Yield 48
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spread almonds onto a baking sheet.
- Bake almonds until toasted and fragrant, 5 to 10 minutes. Remove baking sheet from oven and cool almonds slightly; chop.
- Sift flour 2 times. Mix cocoa powder, baking powder, cinnamon, and salt together with flour in a bowl. Beat white sugar, shortening, and eggs together in a separate bowl using an electric mixer until smooth and creamy.
- Mix creamed mixture into flour mixture. Add almonds, evaporated milk, and vanilla extract to flour mixture and mix well using your hands or a large spoon until dough holds together and is smooth. Roll dough into 1-inch balls and place on a baking sheet.
- Bake in the oven until bottoms are slightly brown, about 10 minutes. Transfer cookies to a wire rack to cool completely.
- Stir confectioners' sugar and almond extract together in a bowl; add enough water to make a thin frosting. Roll cookies in the frosting and place on a wire rack to dry.
Nutrition Facts : Calories 238.6 calories, Carbohydrate 34 g, Cholesterol 24.3 mg, Fat 10.2 g, Fiber 2 g, Protein 4.7 g, SaturatedFat 2.4 g, Sodium 122.9 mg, Sugar 15.8 g
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